Paolo Antonio Maria Fenu

Wine yeasts and resveratrol content

During fermentation in a liquid synthetic medium there was a 30% decrease in resveratrol (a phenolic compound of wine) due to the action of wine yeasts.

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Fadda C., Fenu P.A.M., Usai G., Del Caro A., Diez Y.M., Sanguinetti A.M., Piga A. (2015): Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life. Czech J. Food Sci., 33: 531–536. The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage.